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Spring Risotto

26 Reviews
92% would make this recipe again

Rice cooked in a broth with garden vegetables.

Rice dishes have an important place in the northern Italian cuisine. By the way, Italy is Europe's leading exporter of rice, mostly grown in the Po valley, between Turin and Milan. Thomas Jefferson, 3rd President of the USA, brought back a few grains of this rice, more heat-resistant than his homeland variety, so that it quickly gained acceptance.

Preparation : 10 min Cooking : 20 min
370 calories/serving
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

3/4 cup arborio rice 150 g
1 1/2 cup vegetable broth, low-sodium, approximately 375 mL
1 tbsp olive oil 15 mL
1 tbsp butter, unsalted 14 g
1 carrots, chopped into small dices 100 g
1 onions, finely chopped 200 g
1 zucchini, chopped into small dices 130 g
1/2 stalk celery, chopped into small dices 35 g
2 tbsp frozen peas 14 g
2 tbsp Parmesan cheese, grated 6 g
salt [optional]
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion. Chop the carrot, zucchini, and celery into small pieces (7 mm).
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Melt the butter and oil in a large skillet or saucepan. Sauté the vegetables, except the peas, 2-3 min, or until the onion is translucent. Add the frozen peas, then the rice. Toast the grains 1-2 min (until translucent), with constant stirring.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente.
  5. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with grated Parmesan cheese then serve.

Nutrition Facts Table

per 1 Serving (440g)

Amount

% Daily Value

Calories

370

Fat

10 g

16 %

Saturated 3.7 g
+ Trans 0.2 g

20 %

Cholesterol

10 mg

Sodium

110 mg

5 %

Carbohydrate

67 g

22 %

Fibre

4 g

16 %

Sugars

8 g

Protein

8 g

Vitamin A

74 %

Vitamin C

34 %

Calcium

10 %

Iron

8 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ¼ servings
Grain Products : 2 servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E
Good source of  :
Folacin, Magnesium, Manganese, Potassium, Selenium, Vitamin B6, Vitamin C, Vitamin K, Zinc
Excellent source of  :
Vitamin A
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 2 ½
Meat and Alternatives 0
Fats 2

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Members' Reviews

26 Reviews (24 with rating only ) 92% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
Rembrandt
april 07, 2010 | I would make this recipe again

Just perfect!

Useful 0
strivingveg
may 17, 2009 | I would make this recipe again

Good mix of vegetables. Could use more flavour (salt, pepper, ? oregano or basil)

Useful 0

This recipe is in the following categories

Vegetables | Rice/Grain | Main courses/Entrées | Vegetarian | Kosher | Halal | Low Sodium | Italian

Top Reviews

View All Reviews
Rembrandt
april 07, 2010 | I would make this recipe again

Just perfect!

Useful 0
strivingveg
may 17, 2009 | I would make this recipe again

Good mix of vegetables. Could use more flavour (salt, pepper, ? oregano or basil)

Useful 0